Flourless cake based on pears, unsweetened cocoa and amaretti: soft, moist and fragrant, perfect even in the gluten-free version using certified gluten-free amaretti.
Cut the pears into cubes and sauté them with the butter and sugar until they become soft; let cool slightly.
Coarsely crush the cooked pears to obtain a puree.
In a bowl, crumble the amaretti and mix them with the unsweetened cocoa and a pinch of salt.
Add the pear puree to the mixture of amaretti and cocoa, then incorporate the egg and mix well until combined.
Pour the mixture into a greased and floured 20 cm baking pan; sprinkle the surface with a little sugar.
Bake in a static oven at 180°C for about 30 minutes. The cake is ready when it pulls away from the edges but remains moist in the center.
20 cm baking pan
Frying pan
Bowl
Static oven
Keep in the refrigerator covered with plastic wrap for 2-3 days; at room temperature for 1-2 days
Naturally flourless recipe; the next day it is even better.
Italy, Toscana
| Energy (kcal) | 186.47 |
| Carbohydrates (g) | 25.03 |
| of which Sugars (g) | 25 |
| Fat (g) | 6.8 |
| of which Saturates (g) | 3.08 |
| Protein (g) | 1.93 |
| Fiber (g) | 2.46 |
| Sale (g) | 0.01 |
